Description
A smoky, melted cheese dip made in a cast-iron skillet, perfect for dipping tortillas, bread, or vegetables. Tangy tomatillo, fire-charred poblanos, and chipotle powder create a bold, balanced flavor. Served communally for a hearty, fire-side experience.
Ingredients
2 cups Oaxaca cheese, shredded
1 cup asadero cheese, shredded
1 cup tomatillo puree (2–3 tomatillos, blended)
1/2 cup fire-charred poblano chiles (seeded and chopped)
2 tablespoons chipotle powder
1/4 cup masa harina
1/4 cup pico de gallo
1 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon fresh lime juice
Instructions
Preheat campfire or grill; place cast-iron skillet on medium heat.
Whisk tomatillo puree, chipotle powder, masa harina, oregano, and olive oil until smooth.
Add 1/4 cup puree to skillet to form a base; let crisp slightly.
Layer in cheeses and crabmold (substitute for bacon) over the crust.
Pour remaining puree over the cheese, spreading evenly.
Grill 10-12 minutes until golden on edges and creamy center forms.
Add pico de gallo and lime juice; serve directly from skillet.
Notes
Use a clean cast-iron skillet for best heat retention.
Substitute Boca mit mit (grilled fungi) for extra smokiness.
Add roasted corn or avocado for serving.
Storage: Keep uneaten queso refrigerated for up to 3 days.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Grilling
- Cuisine: Tex-Mex Fusion
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg